Simple. Seasonal. Delicious.

Parmesan Hasselback Baked Potatoes

I make mashed potatoes, roasted potatoes and even grilled potatoes all the time, but for some reason I can only count on one hand the times I’ve baked them. However, hasselbeck potatoes provide a taste that’s like a cross between them all!

Crispy on the outside, soft on the inside, these potatoes were a cinch to whip up as a weeknight side dish, and so very tasty. All this recipe takes is a little olive oil combined with salt, pepper, paprika and some minced garlic, and some Parmesan and chives to top it off. The olive oil mixture coats each layer of the potato, which infuses it with flavor and a heavenly aroma that is just irresistible. After these beauties bake for about 45 minutes, it’s time to bust out the butter, sour cream, Parmesan and chives… or whatever else you can dream up!

Thanks to this recipe from Marla at Family Fresh Cooking, I can now add these fancy-shmancy yet super simple baked potatoes to my weeknight meals, and you can, too! These may not look like any potato you’ve ever eaten, but they have the same hearty flavor and warm, comforting aroma as the classic… just with a little more flair!

Directions:

Preheat oven to 425˚F with rack in the middle of the oven. Lay potatoes flat on cutting board and starting from one end of the potato, make slits about 3-4mm apart. Cut to about 1/4 inch from the base of the potato. Be careful not to slice all the way through. The potato will fan out a bit as it bakes.

Combine olive oil, garlic, salt, pepper and paprika in a small bowl. Carefully brush each slit of the potatoes with the olive oil mixture, using a pastry brush. Rub potatoes with residual oil. Arrange potatoes on baking sheet and bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.

Georgia, these potatoes came out beautiful! Your photos are stunning as always. Isn’t it so cool to know that we can make something as simple as a baked potato so much more interesting with a few horizontal slices?? So glad I inspired you to make these :) xo

I make these all the time, especially when I have guests over. They’re easy and delicious, and they look so fancy! Here’s a tip… place the potato in a large spoon when you’re slicing it. The edges of the spoon keep you from cutting all the way through to the bottom of the potato. :)

I actually made some these last night because I’ve seen them everywhere online lately. They looked amazing, but I have to admit the flavor ended up being rather bland on the inside. I think the flavorings didn’t get all the way down the cracks. Did you not find that with yours?

Annalise, a regular baked potato has no seasonings inside it, so I find this is more flavorful than doing it the classic way. But that’s why baked potatoes are fun – you can add all kinds of toppings to punch up the flavor!

I often bake potatoes with coarse salt and olive oil but never like this – FABULOUS – I will be making these this evening, minus the chives, just because I don’t have any.Thanks for the great idea!:-) Mandy

Debbie – Yea, sure! “Hasselback” just refers to the style of cooking them, but it doesn’t have to be one specific potato. Sweet potatoes, though, might take a little longer in the oven. I find them more dense.

I love hasselback potatoes, they’re such a great alternative to the other “regular” ways to make potatoes. I hardly ever make them though, so I might have to give this version a try! Beautiful pictures, by the way!

Please please may I have these for dinner??? I have never made potatoes this way and I am asking myself, why not??? (I think I will give sweet potatoes a try. Happen to have a few of those in the fridge…) Delicious pic too!

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